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Garden Beetroot and Roscoff Onion Tart

A sophisticated vegetarian starter featuring layered golden beetroot rosaces atop a savory Roscoff onion jam and crisp puff pastry.

VegetarianAppetiserFrenchBeetrootPuff Pastry
Estimated Nutrition
Calories
1240
kcal / serving
2480 kcal total
Carbs
70.3g
per serving
140.6 g total
Fat
97.6g
per serving
195.2 g total
Protein
21.3g
per serving
42.5 g total
Cook Time
80
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
300
g
Puff Pastry
ready-rolled, chilled, rolled to 3mm thick
CondimentsSauces
10
ml
Jerez Vinegar
or sherry vinegar
20
ml
Jerez Vinegar
boiled for 30 seconds for vinaigrette
Dairy
20
g
Unsalted Butter
warm, for beetroot coating
10
g
Unsalted Butter
for onion jam
1
piece
Egg Yolk
beaten with 10ml water for egg wash
60
g
Cottage Cheese
NutsSeeds
1
pinch
Sea Salt
for beetroot
2
pinch
Black Pepper
for beetroot
1
pinch
Sea Salt
for onion jam
1
pinch
Black Pepper
for onion jam
1
pinch
Black Pepper
for pastry edges
1
tsp
Orange And Thyme Powder
dried orange zest and thyme blitzed to powder
1
pinch
Sea Salt
for vinaigrette
1
pinch
Black Pepper
for vinaigrette
OilsFats
40
ml
Olive Oil
good quality
Vegetables
300
g
Beetroot
Golden or Chioggia, scrubbed clean
200
g
Rose De Roscoff Onion
sliced
150
g
Mixed Salad Leaves

Method

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